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Discussion in 'General Discussion' started by TwoForFlinching, Jul 31, 2020 at 2:02 PM.
I’m a certified steak judge for SCR . Anything more done than medium with pink would be laughed at
How long ago did you have that steak? Might have been my chef friend that was on duty then?
Medium to medium rare, but I will eat it regardless.
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Uhh, it was May of last year or the year before, can't remember for sure. My wife ordered hers Medium, mine was well done and we both agreed those were the best steaks we'd ever had. I've even had Ruth's Chris years back.
In case anybody wonders...https://www.ruthschris.com/careers/about-ruths-chris/
Medium rare to medium. And strong on not cooked past medium. Garlic pepper only. Medium sear
I didn't think it was worth the price. Nothing to write home about either.
Hey! I resemble that remark--except for the fact I like my steak medium rare. I was at the Spudder last night (a "Tulsa tradition" according to their radio ads.) I got the KC Strip done medium rare and it was great. It was my first time there and I'll have to go back again when I can afford to--it's not Ruth's Crist expensive but it's the most I've ever spent on a single meal for myself. The best part (to me) was that they didn't ask if I wanted any steak sauce. IMHO, if the steak needs sauce, it's a fail. If you automatically ask me if I want it, I'm suspicious.
There was a place in my hometown that used to dredge a ribeye in blackened seasoning then deep fry it. It was good.